Yesterday, Chef Tracy Griffith explained how to use fresh wasabi when you’re cooking or making sushi at home. But if you have trouble finding it at your local whole foods store or farmers’ market, you can order wasabi powder from The Spice House in Milwaukee, Wisconsin—a U.S. distributor for New Zealand Wasabi Ltd., a company that follows organic growing practices. You can even grow your own wasabi with seeds and plants from Eugene, Oregon-based Pacific Farms USA LP. (To order, call 800-927-2248, ext. 313.)

Chef Marcel Biró, owner of the organically focused Biró Restaurant and Wine Bar in Sheboygan, Wisconsin, and author of Biró: European-Inspired Cuisine, mixes powdered wasabi with water until he achieves the desired consistency. For sushi, you want a dense paste; for sashimi, use more water so it can be used as a dipping sauce, he tells Organic Authority.

“Wasabi paste yields a very consistent flavor and doesn’t need any altering, making it ideal for the first-time wasabi user,” he says.